Keylime Coconut Cookies

Key Lime Coconut Cookies

These chewykey lime coconut cookies add a new twist to an old favorite.  Many coconut cookies can be overly sweet formy tastes.  But in these key lime coconutcookies I’ve toned down the sweetness with the tart flavor of lime and I’ve cutdown on the sugar in the recipe too.  Andcookies in general are a good choice over full sized desserts since 2 or 3 ofthese has far less calories than that slice of key lime pie you might becraving.  And this recipe also worksnicely with orange zest instead of the lime. In that version I like to dip them in dark chocolate.  I think I’ll add another bag of coconut tomy shopping list. 
Key LimeCoconut CookiesPreptime: 10 min Baketime: 12-14 min
Ingredients

• 14 oz package of sweetened flakedcoconut
• ½ cup gluten free Bisquick
• ¼ cup brown sugar, firmly packed
• 3 eggs
• 2 key limes or regular limes
• 1 tsp vanilla
• 3/4 cup confectioner’s sugar
• green and yellow food coloring

Video Tutorial


Instructions

1. Preheatthe oven to 350°F (or 175 °C) and line two baking sheets with parchmentpaper. 
2. Addthe Bisquick or flour mixture to the coconut and toss well until all of theshredded coconut is well coated and there are no clumps of coconut in themixture. 
3. Ina medium bowl combine the brown sugar, the zest of both limes, 1 tsp of thelime juice, vanilla and eggs then beat the ingredients together until they’rewell combined.
4. Addthe egg mixture to the coconut and stir to combine.  If you’re doing it by hand it might take alittle effort to make sure that all of the coconut is well coated.
5. Dropthe mixture by rounded tablespoons onto the baking sheet then bake the cookies for12-14 minutes or until the edges are golden.
6. Allowthem to cool on the baking sheet for 2 minutes before removing them onto abaking rack to cool completely.
7. Tomake the key lime glaze combine ¾ of a cup of confectioner’s sugar with 1tablespoon of lime juice and stir until smooth. Stir in 2 drops each of green and yellow food coloring then pour theglaze into a small Ziploc bag and secure it with a twist tie. 
8. Snipoff a corner of the bag and drizzle the glaze over the cookies.  Be sure to have some paper towels under thebaking rack to catch the dripping glaze. When the glaze is dry the cookies are ready to serve.

  Notes:  Ifyou’re not following a gluten free diet you can stir together the followinglist of ingredients: (½ cup flour, ½ tsp baking powder, ¼ tsp baking soda, 1/8tsp salt).  Also,you’ll want to make sure not to skip the step of lining the baking sheet withparchment paper since these cookies are notorious for sticking. I was able tofit 20 cookies per sheet since the cookies hardly spread.